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    Chicken and Dumpling Casserole

    30420
    Chicken and Dumpling Casserole

    Photo by Leona B.

    The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 2

      chicken breasts, cooked and shredded, I use a store bought rotisserie chicken

    • 2

      cups chicken broth

    • ½

      stick of butter

    • 2

      cups Bisquick

    • 2

      cups whole milk

    • 1

      can cream of chicken soup, the herbed cream of chicken soup, if you can find it

    • 3

      teaspoons of chicken granules (I use Wylers)

    • ½

      teaspoon dried sage

    • 1

      teaspoon black pepper

    • ½

      teaspoon of salt or more to taste

    Directions

    Preheat oven to 350 degrees. Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir. Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir. Bake casserole for 30-40 minutes, or until the top is golden brown NOTE There have been at least 2 people that have made this and said it was too salty. You may either want to cut back on the salt or not use salt altogether.


    Nutrition

    More recipes by Leona B.

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